FRIED LEEKS (GARNISH)
We like these on all kinds of burgers and fried or baked fish. And potatoes. And garlic bread. And beef. And mushrooms and other veggies. Or atop a salad. (OKAY, already, Sandi!) I have to make at least twice as much as I need to garnish a dish since I eat half of what I make while cooking. And why shouldn't I? I'm cooking! Be sure to stay close when frying leeks because they will burn quickly just to tick you off. The repercussions of an angry leek is just not something you really get over, you know?
Provided by Sandi From CA
Categories Onions
Time 11m
Yield 5-7 as a garnish, roughly
Number Of Ingredients 5
Steps:
- In a medium sauce pot heat oil to 350 degrees F. Sift cornstarch and flour together.
- Dust leeks in flour/cornstarch and fry until golden brown, about 30 seconds. Drain on a paper towel, season with sea salt.
Nutrition Facts : Calories 116, Fat 0.2, Sodium 8.5, Carbohydrate 26.3, Fiber 1.1, Sugar 1.4, Protein 1.9
LEEK RINGS
Steps:
- Preheat the oil in a heavy 5-quart pot over medium-high heat to 375 degrees F.
- Slice the leeks into 1/2-inch wide rings, separating them 2 layers at a time.
- In a medium mixing bowl, whisk together the milk and the egg. In another medium mixing bowl, combine the flour and salt. Divide the flour into 2 separate, shallow dishes and place the milk and egg mixture in a third. Going 1 small handful at a time, dip the rings first into the first flour mixture, then into the milk and egg, and then into the second flour mixture. Working in batches, fry the rings for 1 to 1 1/2 minutes, or until golden brown. Remove the rings to a cooling rack set inside a half sheet pan and allow to drain for 2 to 3 minutes before serving. Season with additional salt, if desired.
DEEP FRIED LEEKS
Provided by Africa On A Plate
Number Of Ingredients 6
Steps:
- Slice open the top half of the leeks, leaving the bottom half intact. Blanch the leeks in rapidly boiling salted water.
- After blanching the leeks, refresh them in ice cold water, then squeeze out the excess liquid.
- Coat the leeks in flour, then egg and, lastly, bread crumbs. Repeat breadcrumbs if necessary.
- Deep fry the leeks in vegetable oil at 284 degrees Fahrenheit till golden brown.
- Remove when crispy and drain the excess oil on paper towel.
- Season with salt and pepper to taste.
CRISPY FRIED LEEKS
Steps:
- Pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350°F. Fry leeks in small batches until golden brown, about 30 seconds. Using slotted spoon, transfer fried leeks to paper towels to drain.
FRIED LEEKS
Provided by Food Network
Categories appetizer
Time 25m
Yield 5 to 10 servings
Number Of Ingredients 5
Steps:
- In a medium sauce pot heat oil to 350 degrees F.
- Clean and julienne leeks. Sift cornstarch and flour together. Dust leeks in flour/cornstarch and fry until golden brown, about 30 seconds. Drain on a paper towel, season with salt. See Cook's Note.
OYSTER SOUP WITH FRIZZLED LEEKS
Categories Soup/Stew Milk/Cream Blender Potato Fry Christmas Lunch Seafood Oyster Leek Winter Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings (about 11 cups)
Number Of Ingredients 14
Steps:
- Fry leeks:
- Cut leeks crosswise into 2-inch lengths, then cut lengthwise into enough very thin strips to measure 2 cups. Wash leek strips in a bowl of cold water, agitating them, then lift out and pat dry.
- Heat oil in a deep 4-quart heavy saucepan until it registers 360°F on thermometer. Fry leeks in 8 batches, stirring, until golden, about 10 seconds per batch. Transfer as fried with a slotted spoon to paper towels to drain. Cool completely (leeks will crisp as they cool).
- Make soup:
- Pick over oysters, discarding any bits of shell, and rinse well. Wash chopped leeks in a bowl of cold water, agitating them, then lift out and drain well. Peel potatoes and cut into 1/2-inch cubes. Cook leeks, potatoes, and salt in butter in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until leeks are golden and potatoes are beginning to soften, about 15 minutes. Add water and simmer, covered, over moderate heat until potatoes are very tender, about 10 minutes. Purée soup in batches in a blender until very smooth (use caution when blending hot liquids), transferring to a bowl.
- Return soup to saucepan. Add oyster liquor and half-and-half and bring to a simmer over moderate heat, stirring occasionally (do not boil). Add oysters and cayenne and cook, stirring occasionally, just until oysters become plump and edges curl, about 3 minutes. Season with salt.
- Serve soup topped with fried leeks.
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- Cut most of the dark green tops from the leeks, halve the leeks lengthwise, and slice them 1/4 inch (5 millimeters) thick. Transfer the slices to a bowl, add the tofu and chili powder, season to taste with salt and freshly ground black pepper, and stir in the vegetable oil.
- Roll out the dough into a large rectangle and, using a 3 1/4–4-inch (8–10 centimeters) round metal cutter, cut out circles.
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- In a large saucepan or electric deep-fryer, heat oil to 365 degree F. Meanwhile, place leeks in a large bowl filled with ice water.
- In a medium bowl or shallow dish, stir together the flour, salt, and paprika. Using a slotted spoon, remove some of the leeks (about 3/4 cup) from water, allowing water to drip off (do not pat dry). Place in flour mixture and toss to coat.
- Add coated leeks to oil and cook for 1-1/2 to 2 minutes or until golden. Transfer with a slotted spoon to a tray lined with paper towels. Repeat with remaining leeks and flour mixture. Cover fried leeks with paper towels and let stand at room temperature up to 4 hours. Use as a garnish on grilled steaks. Makes 8 cups.
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